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This tasty treat was my first successful attempt at baking light. The ginger, cinnamon and nutmeg give it a familiar spice cake flavor...and raisins and shredded carrots help keep it moist. —Hilary Carroll of Dearborn, Michigan
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 170 calories, 1 g fat (0.55 g saturated fat), 28 mg cholesterol, 191 mg sodium, 39 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.
Originally published as Harvest Snack Cake in Light & Tasty October/November 2001, p37
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Reviewed on Apr. 03, 2009 by jayhawker1940
This cake was great!! My husband and I are Diabetic's and we both enjoyed this cake. I plan to make more of it, next time I am going to add some walnuts.
Reviewed on Mar. 16, 2009 by Lorna Stickland
Re: Harvest Snack CakeI made the cake to take to work. I changed it by adding pecans and frosting it with cream cheese frosting. It was really yummy!!
Re: Harvest Snack Cake
I made the cake to take to work. I changed it by adding pecans and frosting it with cream cheese frosting. It was really yummy!!
Reviewed on Mar. 14, 2009 by pzfgpp
I made the Harvest Snack Cakes for my daughter's class, and all the kids really liked them. My son's snack day is coming up in a couple of weeks, and I've already taken the request to make some more for his class.
Reviewed on Mar. 13, 2009 by jodigurl
Great snack cake...if you like nuts, add walnuts.
Reviewed on Mar. 12, 2009 by nynana34
I didn't have any carrots so I substituted grated zucchini...delicious
Reviewed on Mar. 12, 2009 by Gerry P.
Hi - I thought I might pass along this tip that I use, when baking with raisins. Sometimes when I put raisins in a recipe, espeicially if the raisins are dry, they tend to absorb too much of the moisture, leaving the cake( cookie, square, etc.) drier than expected or prefered. In order to avoid this, I will put the raisins in a small bowl and cover them with water( I prefer boiling water) and let them sit while I prepare the batter, then when it is time to add them to the recipe, I drain them and pat them dry. The raisins will be nice and plump and prevents them from absorbing too much of the moisture. Gerry Provick
Hi - I thought I might pass along this tip that I use, when baking with raisins.
Sometimes when I put raisins in a recipe, espeicially if the raisins are dry, they tend to absorb too much of the moisture, leaving the cake( cookie, square, etc.) drier than expected or prefered.
In order to avoid this, I will put the raisins in a small bowl and cover them with water( I prefer boiling water) and let them sit while I prepare the batter, then when it is time to add them to the recipe, I drain them and pat them dry. The raisins will be nice and plump and prevents them from absorbing too much of the moisture.
Gerry Provick
Reviewed on Mar. 12, 2009 by srweezy
I upped the applesauce to 1 cup and it turned out very moist.
I made this snack cake for by two boys (61and 36). I made the mistake of saying it was healthy for them. They ate it the first night but wouldn't touch it afterwards. I thought it was wonderful, moist and flavorful. From now on I will tell them I used lots of white flour and sugar.
I tried this recipe, however when I went to make it I realized I did not have any raisins so I substituted dried cranberries instead. My wife Arlene and I really loved it.Arlene suggested that the next time I make it, I might try adding some orange zest - we'll see!Thank you for sharing this.Gerry Provick
I tried this recipe, however when I went to make it I realized I did not have any raisins so I substituted dried cranberries instead. My wife Arlene and I really loved it.
Arlene suggested that the next time I make it, I might try adding some orange zest - we'll see!
Thank you for sharing this.
Reviewed on Mar. 12, 2009 by plytmkutr
I am getting ready to make this cake right now. It sounds so good and even kinda healthy
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